Chin Jyao Lauce-Sliced beef, Pepper and Bamboo shoot with Oyster sauce by Aya

For 2 People

Pork or Beef 350g

1 Red Pepper

2 Green Peppers

Bamboo Shoots 150g

Garlic 2 cloves

3 Spring Onions

Sunflower Oil

Sauce1

A

1 Egg

Black peppers

Soy Sauce 3tbs

Sherry 1/2tbs

B

Corn Starch 1tbs

Sunflower Oil 1tbs

Sauce 2

Soy Sauce 2tbs

Sherry 2tbs

Suger 2tsp

Oyster Sauce 2tbs

Black Pepper

Corn Starch 2tsp-dissolved in 2tbs water

1. Cut meat into thin slices then knead the meat with Sauce 1, A. Then mix with Sauce 1,B. (Leave it in a fridge more than 15mins if you can.)

2. Slice Bamboo shoots and peppers thin.

3. Heat up oil(should cover the meat half) in a Wok or a deep pan about 130-140 degrees and put the marinated meat with high heat about 5 mins. Stir them sometimes cos they stick each other. Then Let the oil drain from the meat with kitchen paper.

4. Cook the sliced vegetables in the same oil of #3 briefly then drain them from the oil.

5. Empty the Wok or Pan then put 1 tbs oil. Cook chopped Garlic and Spring Onion.

6. Add the cooked meat and vegetables for a few mins, then pour the Sauce 2. When the sauce heats up, serve it.

Point: Don't be afraid of using lots of oil and high heat and cooking quickly! If you cook them slowly with low heat and non-fresh oil, the meat and vegetables will taste old and soggy. Yuk!